Wrapped Chicken Salad

What better is there than a Chicken fajita inspired wrap – the healthy way! I’ve been looking at my diet and eating habits recently and started cooking differently. I am actually being a little restrictive with not even drinking alcohol or eating certain foods – but not forever, trust me. This is a kick-start I have always wanted to do, and it seems to work perfectly so far. Although I am a bit restricted in what I am eating, I still try to be creative with my food, make it not only yummy, but also try to make it look presentable. This of course does not mean that I won’t bake anymore or enjoy a glas of wine here and there – I surely will, just not this month. I’ve been seeing a lot of chicken fajitas lately – or maybe I’ve been craving them for too long and noticed every single picture suddenly out in the social media world. Either way, I decided to make a healthy treat out of it myself and made myself this little lunch yesterday. Little is to say it looks small on the picture – but trust me, it’s filling. As always, the food is dairy and glutenfree – and this time, doesn’t even contain any oils or sugars. It is super easy in the making and takes about 20 minutes time to prepare.

What you need for 1 portion

100g chicken
3 tablespoons of tamari (gluten free soy sauce / or use a normal one if you can)
4-5 large mushrooms
1 large onion
2 medium-sized leek
iceberg salad / or any salad that has large leafs to wrap up the “fajita”
in case you do not have a coated pan, you  might need some olive oil

What to do

1) peel the onion and first 1-2 layers of the leek and cut up all vegetables into small, bite-size cubes
2) clean the chicken and remove any visible fat or veins – and likewise, cut it up into bite-size pieces
3) heat up a pan large enough for all vegetables and a smaller pan for the chicken (depending on your pans, you might not need any oil – otherwise, add some olive oil)
4) add the onion, mushrooms and leek into one pan and the chicken into the other
5) add 2 tablespoons of tamari to the vegetables, and make stir it well. Add one more tablespoon of tamari to the chicken
6) cover up the pans and put the heat on medium heat
7) cook both the vegetables and the chicken for about 15 minutes – though do take off the cover once or twice to stir everything
8) once the chicken is done (do test one piece), it can be added to the vegetables and on high heat, stir it for another 2-3 minutes
9) Lastly, take the mixture aside and let it cool off slightly (don’t want it burning through your salad later on..) 

Now you can

1) Use a spoon to fill up your salad wraps and enjoy your meal
2) Or place the vegetable and chicken mixture into the fridge for another day (if you use an air-tight box, it will stay good for 3-4 days in the fridge)

If you want the whole meal to look a little more colorful, try adding in some red paprika or corn if you like. Of course, you can make double the portion for two people or as much as you need or can eat :) Bon appetit!



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